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Author Notes:I’d always thought that green goddess salad dressing was so named for its reliance upon an abundance of tender, bright green herbs but, in fact, it was created at the San Francisco Palace Hotel in 1923, after a popular play of that era, The Green Goddess. Similar to other creamy dressings, it is made with half mayonnaise and half sour cream or yogurt and a large amount of herbs, chief among them being tarragon, a woefully underused herb. The aniselike tarragon and chives or scallions lend a mild bite. I add a ripe avocado to my version! This verdant, refreshing dressing is perfect on crunchy romaine lettuce, but it can also be served as a dip for crudité or boiled, roasted, or fried potatoes and roasted chicken. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt (Lorena Jones Books, April 2017). —Liz Prueitt